Somalian Lamb and Rice (Skudahkharis)

Ingredients

• 4 tablespoons vegetable oil
• 1 lb lean lamb, cut into bite-size pieces
• 1 onion, thinly sliced
• 1 garlic clove, minced
• 2 tomatoes, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cardamom
• salt and pepper
• 3 ounces canned tomato paste
• 2 cups raw white rice
• 4 cups boiling water

Directions

1. 1

   Heat oil in a large dutch oven over meduim-high heat.

2. 2

   Add meat, stir, & brown on all sides, 18-20 minutes.

3. 3

   Add onions & garlic, stir, and saute until soft, 3-5 minutes.

4. 4

   Stir in tomatoes, spices, & tomato paste. Stir to mix well, cook on medium-low for 5-7 minutes.

5. 5

   Slowly stir in rice & boiling water, bring to a boil over high heat.

6. 6

   Reduce heat to simmer, cover, and cook 18-20 minutes, until rice is done.

7. 7

   Remove from heat & keep covered 15 minutes before serving.